This was requested by Nicholas Jury as a challenge. I made these pancakes and they were absolutely yummy! I made them with Agave Nectar already in the pancake so you didn’t need syrup and I topped them with bananas and whipped cream. Here is the Chocolate Chip version!
2 Large Eggs
1/8 cup Agave Nectar
1 Tablespoon vanilla [pure please]
1/4 cup water
1 1/2 cup blanched almond flour [Honeyville farm, any other the cakes will become much more dense]
1/2 Tsp sea salt [I like Celtic]
1/2 Tsp baking soda
1 Tablespoon arrowroot powder
6 oz dark chocolate chips [try 63% coco its healthier]
2 tablespoons grape seed oil [you can use any type of oil]
In a blender or food processor, combine eggs, agave nectar, vanilla extract and water, process on high until smooth. Add the almond flour, salt, baking soda and arrowroot powder, and blend until thoroughly combined. Fold in chocolate chips. Heat you nonstick pan, when hot, using a basting brush, brush on grape seed oil, and lower heat to medium low and ladle the batter into the pan, cook until small bubbles form on top of pancakes then flip, when fully cooked, put on plate.
Please note: taste your pancakes before putting syrup on them, the Agave Nectar is very sweet, you may not need as much maple syrup as you normally use.